How to make Arbi Amritsari -

Colocassia cooked the Amritsari style.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia (arbi) (अर्बी ), Garlic paste (लहसुन की पेस्ट )

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Arbi Amritsari checkout Khatti Arbi, Dabi Arbi Ka Salan, Khatti Arbi ka Salan, Arbi ki Kadhi - SK Khazana . You can also find more Main Course Vegetarian recipes like Hot Honey Paneer Keli Chana - SK Khazana Pepper Bhindi Fry Cauliflower Keema

Arbi Amritsari

Arbi Amritsari Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Arbi Amritsari Recipe

  • Colocassia (arbi) boiled and peeled 250 grams

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Carom seeds (ajwain) 1/2 tablespoon

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Kashmiri red chillies, paste 1 1/2 tablespoons

  • Garam masala powder 1 teaspoon

  • Vinegar 1 teaspoon

  • Coriander powder 1 1/2 tablespoons

  • Refined flour (maida) 1 tablespoon

  • Gram flour (besan) 4 tablespoons

  • Oil to deep fry

  • Chaat masala 1 tablespoon

  • Kashmiri red chilli powder 1/2 tablespoon

  • Dried fenugreek leaves (kasoori methi) 1/2 tablespoon


Step 1

Press the boiled colocassia between your palms and flatten them.Combine the garlic paste, ginger paste, carom seeds, salt, turmeric powder, red chilli paste and garam masala powder in a bowl.

Step 2

Add the colocassia and vinegar and mix well.

Step 3

Add half tablespoon coriander powder and refined flour and mix again.

Step 4

Add the gram flour and mix well.

Step 5

Sprinkle little water so that the masalas coat the colocassia well.

Step 6

Heat sufficient oil in a kadai and deep-fry the colocassia on medium heat, till golden brown.

Step 7

Drain on absorbent paper.Mix the chaat masala, remaining coriander powder, red chilli powder and dried fenugreek leaves and sprinkle the mixture on the fried colocassia.

Step 8

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.